Tapenade Caesar with Prosciutto Recipe

Name: Tapenade Caesar with Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted; 1/2 cup raisins; 1/4 cup chopped fresh parsley; 3 canned anchovy fillets, drained; 2 medium shallots, sliced; 2 tablespoons fresh lemon juice; 1 tablespoon fennel seeds; 1/2 teaspoon cayenne pepper; 1/2 cup olive oil; 5 tablespoons fresh lemon juice; 1/4 cup (packed) grated Parmesan cheese; 3 tablespoons coarse-grained Dijon mustard; 2 tablespoons finely chopped drained canned anchovy fillets; 2 tablespoons finely chopped drained capers; 2 tablespoons chopped garlic; 1 cup olive oil; 3 hearts of romaine lettuce, torn into pieces; 4 ounces thin prosciutto slices, cut crosswise into strips; Pecorino Romano cheese shavings

Servings: persons

1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted
1/2 cup raisins
1/4 cup chopped fresh parsley
3 canned anchovy fillets, drained
2 medium shallots, sliced
2 tablespoons fresh lemon juice
1 tablespoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 cup olive oil
5 tablespoons fresh lemon juice
1/4 cup (packed) grated Parmesan cheese
3 tablespoons coarse-grained Dijon mustard
2 tablespoons finely chopped drained canned anchovy fillets
2 tablespoons finely chopped drained capers
2 tablespoons chopped garlic
1 cup olive oil
3 hearts of romaine lettuce, torn into pieces
4 ounces thin prosciutto slices, cut crosswise into strips
Pecorino Romano cheese shavings

1
Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in processor until almost smooth, occasionally scraping down sides of bowl.
2
With machine running, add oil and process until blended.
3
Season to taste with salt and pepper.
4
Whisk lemon juice, Parmesan, mustard, anchovies, capers and garlic in medium bowl until well blended.
5
Gradually whisk in oil.
6
Season with salt and pepper.
7
(Tapenade and dressing can be made 2 days ahead.
8
Cover separately and refrigerate.
9
Bring to room temperature before using.)
10
Place lettuce in large bowl.
11
Toss with enough dressing to coat generously.
12
Divide lettuce among 6 plates.
13
Dot perimeter of each plate with teaspoonfuls of tapenade.
14
Top each salad with prosciutto and cheese and serve.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted, 1/2 cup raisins, 1/4 cup chopped fresh parsley, 3 canned anchovy fillets, drained, and more.

Yes, Tapenade Caesar with Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tapenade Caesar with Prosciutto

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